Slow-cooked Massaman Beef Curry

Gɛɛng Mát-sà~màn Nʉ́ʉa 

แกงมัสมั่นเนื้

Massaman is a Thai curry dish that is Muslim in origin. According to one theory, Massuman Curry originated in central Thailand in the court of Ayutthaya in the 16th century through a Persian envoy and trader. But another suggests it originated in southern Thailand with its contacts with Arab traders.

Ingredients:

1 tablespoon peanut oil (nám-man tùua-lí-sǒng น้ำมันถั่วลิสง)

750g lean stewing beef (nʉ́ʉa เนื้อ), trimmed, cut into 3cm cubes

1 medium brown onion (hǔua-hɔ̌ɔm หัวหอม), halved, thinly sliced

1/4 cup Massaman curry paste (krʉ̂ʉang gɛɛng Mát sà~màn เครื่องแกงมัสมั่น)

2 garlic cloves (grà~tiiam กระเทียม), crushed

6 cardamom (grà~waan กระวาน) pods, bruised

1 cinnamon stick (sin-naa-mɔ̂n ซินนามอน)

2 kaffir lime leaves (bai-má~grùut ใบมะกรูด), vein removed, chopped

270ml coconut milk (nám-gà~tí น้ำกะทิ)

500g potatoes (man-fà~ràng มันฝรั่ง), peeled, cut into 3cm pieces

2 large carrots (kɛɛ-rɔ̀t แครอท), peeled, thickly sliced

1/4 cup fish sauce (nám-bplaa น้ำปลา)

1 tablespoon palm sugar (nám-dtaan น้ำตาล)

1 tablespoon lime juice (nám má~naao น้ำมะนาว)

Serve with steamed rice, chopped dry roasted peanuts and coriander leaves.

Method:

1. Heat half the oil in a large frying pan over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to slow-cooker.

2. Heat remaining oil in pan. Add onion. Cook, stirring, for 5 minutes or until softened. Add paste and garlic. Cook for 1 minute or until fragrant. Transfer to slow cooker. Add cardamom, cinnamon, lime leaves, coconut milk, potato, carrot, fish sauce and sugar. Cover with lid. Turn slow-cooker on to low. Cook for 8 hours or until beef is tender.

3. Discard cardamom pods and cinnamon. Add lime juice. Serve with rice and sprinkle with peanuts and coriander.